Taqueria-Style Rice

Yield: about 3 cups rice or about 10-12 servings | Total Time: 30 minutes

My older son loves taqueria-style rice, or as he calls it, “orange rice.” Over the years, I’ve experimented with many recipes, with varying amounts of fresh tomatoes, peppers, garlic, and cilantro. All of these were good but none, as my son would be quick to point out, tasted like the sort of rice get at any of our local taquerias. But I recently picked up a small box of the Goya Sazón with Cilantro and Tomato seasoning packets on a whim. I sautéd some onions and garlic with a bit more butter than usual (a salted European version in lieu of the more traditional lard) and miraculously, it tasted exactly like taqueria rice.

The recipe as written makes about 3 cups rice, or 10-12 servings. I like to make a big batch and use throughout the week as a side dish for tacos or quesadillas, filling in burritos, etc., but feel free to adjust the amount as needed.

Ingredients:

• 1 cup basmati rice or other long-grain white rice

• 2 Tbsp. unsalted butter

• 1/4 cup finely chopped white onions

• 2 cloves garlic, minced

• 1 tsp. salt

• 1 packet Goya Sazón with Cilantro and Tomato seasoning packets

• 2 cups water

Directions:

Rinse rice and drain in a fine mesh sieve. Set aside.

Melt butter in a heavy bottomed sauce pan on medium heat. Add garlic and onion and cook until soft, stirring occasionally, about 5 minutes. Add rice and saute for an additional 2 minutes, stirring occasionally. Add salt, Goya Sazón seasoning packets, and water and bring to a boil. As soon as it comes to a boil, cover and reduce heat to low. Cook for 15-20 minutes until all liquid is absorbed.